Asparagus-wildmushroom Risotto With Parmesan


    2 teaspoons olive oil
    2 shallots, chopped
    2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
    8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
    1 teaspoon dried thyme
    2 cups cooked Arborio rice
    1 cup reduced-sodium beef broth
    2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
    1/2 cup grated Parmesan
    2 tablespoons chopped fresh parsley leaves
    Salt and ground black pepper


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